My favorite diner food Hot Roast Beef Sandwiches made at home easily in the slow cooker. {Gravy made at the same time!}
This is the type of meal you would see on the menu at a local diner. In fact, I would order these Hot Roast Beef Sandwiches at Marie Callender’s when I worked there years ago.
Marie Callender’s would often run these as a lunch special. This meal is heaven on a plate; bread is placed down, then beef and gravy piled on, and always served with mashed potatoes.
I believe that sourdough bread is preferred for this meal, but I LOVE Grandma Sycamore’s Homemade bread. I buy it at Fred Meyer, and the bread tastes homemade. You can find it near the Wonder bread.
How to make Hot Roast Beef Sandwiches:
This hot roast beef sandwich recipe is an easy dump and go recipe. No browning required, though if you have time and would like to brown the meat, go for it.
You will need these ingredients:
- Bottom round beef roast
- Salt and pepper
- Onion powder
- Brown gravy packets
- Water
I use a bottom round beef roast for this recipe, that is my go-to cut of meat lately. It shreds up nice, and has way less fat to pick out before serving as a chuck roast does.
Directions:
- Add the roast to the slow cooker, sprinkle salt, pepper and onion powder on all sides.
- In a small bowl whisk together the water and gravy packets, pour over the roast.
- Cover and cook on low for 8-10 hours, do not open the lid during the cooking time to ensure a tender roast.
- Remove beef from slow cooker and shred with 2 forks.
- Remove the grease from the gravy. Do this by placing paper towels over the grease. Discard.
How to serve:
- Add shredded meat over white bread or sourdough bread
- Mashed potatoes
- Ladle over gravy over everything
- Corn, green beans or green salad on the side
Slow Cooker Hot Roast Beef Sandwiches
Equipment Needed:
Ingredients:
- 3-4 lb. bottom round beef roast chuck will work fine too
- salt
- pepper
- onion powder
- 1.74 oz. brown gravy mix packets (two .87 oz. packets)
- 1 1/2 cups water
- Serving Suggestions
- white or sourdough bread
- mashed potatoes
Instructions:
- Place the roast into a 4-quart or larger slow cooker.
- Sprinkle a small amount of salt, pepper and onion powder on to the beef.
- In a small bowl whisk together the gravy packets and water until smooth. Pour that mixture over the roast.
- Cover and cook on LOW for 8-10 hours.
- When the cooking time is done, remove the roast and place on to a plate, shred meat, discard any fat. Cover with foil to keep warm.
- De-grease the gravy in the slow cooker, I either do this by ladling off the grease with a spoon, or I take a paper towel and lay on top of the grease and pull off, the grease will come off on the paper towel, and the gravy will stay in the slow cooker.
- Serve the shredded beef and gravy over bread and with mashed potatoes.
- Enjoy!
Recipe Notes:
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
See my Chicken Version of this recipe here: Slow Cooker Chicken and Gravy
Made this for Christmas. Big hit with kids and grownups.
made today absoulutly love this receipe really good meal
This looks so good. I suppose I could do this stove top as well, correct?
It may be more tricky on the stove top. You could put it in a heavy pot with an oven safe lid and do it in the oven.
My Mom always made this either in the oven or on the stove stop. She preferred the oven, cooked faster and even. She would add water or beef broth, her words were “keep it short” which meant just enough liquid to go half way up the roast (don’t submerge). Keep an eye on the liquid to maintain that level throughout the cooking process. I would add the gravy packets to the liquid after cooking.
Add one can of beer